Chick'n Summer Salad with Chimichurri Dressing

Serves: 3 people
Prep Time: 15 min
Cooking: 8 min
Recipe By: Maddie Augustin

Ingredients

For the Chick’n

1 package Abbot’s Butcher Chopped Chick’n

1 tablespoon olive oil

1 teaspoon cumin

½ teaspoon sea salt

For the Salad

3 cup baby arugula or greens of choice

½ cup cherry tomatoes, halved

½ cup corn, canned or frozen*

¼ medium red onion

1 ripe avocado

For the Chimichurri Dressing

½ jalapeno

½ cup cilantro, packed

½ cup parsley, packed

¼ cup red onion

¼ cup red wine vinegar

½ cup olive oil

Dive into this refreshing yet satisfying salad bowl drizzled generously with bright and herby chimichurri dressing.

Prepare the salad base. Halve cherry tomatoes, drain and rinse corn, thinly slice red onions, and cube or slice avocado, removing the peel and pit. Note: if using frozen corn, simply run the corn under hot water in a mesh strainer until completely thawed.
Prepare the Chick’n. Preheat a skillet with olive oil to medium-high heat. Add the Chopped Chick’n, cumin, and sea salt. Stirring occasionally, cooking until thoroughly crisped and browned, about 6-8 minutes.
Prepare the chimichurri dressing. Add jalapeno, cilantro, parsley, red onion, and red wine vinegar to a food processor. Blend until a thick green paste forms. Add olive oil and pulse until combined.
Assemble salad. In a large salad bowl, toss together arugula, tomatoes, corn, red onions, avocado, and cooked Chopped Chick’n. Drizzle with chimichurri to your preference, and toss until combined. Enjoy!

*Whole30 Hack: Swap the corn for your favorite legume or veggie. Our top picks: steamed beets, crispy garbanzo beans, sliced cucumbers, and edamame.